Name: Moroccan-style chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 2 chicken legs pieces; 1 onion sliced; 1 lemon; 1 garlic clove crushed; small knob ginger peeled and finely chopped; 2 tsp chermoula spice mix; 225ml chicken or vegetable stock (from a cube is fine); 1 tsp clear honey; handful green olives; chopped coriander to serve

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Moroccan-style chicken

Moroccan-style chicken

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.11 ratingsRate

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Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd

Easily doubled

Freezable

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Tangy couscous salad

A star rating of 4.7 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 chicken legs

pieces
1 onion

sliced
1 lemon
1 garlic clove

crushed
small knob ginger

peeled and finely chopped
2 tsp chermoula

spice mix
225ml chicken

or vegetable stock (from a cube is fine)
1 tsp clear honey
handful green olives
chopped coriander

to serve

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Nutrition: per serving

kcal476
fat35g
saturates8g
carbs11g
sugars7g
fibre2g
protein31g
salt1.74g

Method

step 1

Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
step 2

Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
step 3

Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

Recipe from Good Food magazine, May 2006

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A star rating of 4.7 out of 5.11 ratings

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